Macaroni Salad


1 pkg Olive Nation pasta (any shape you prefer)
1/4 cup canola mayonnaise or Nayonaise
1 small bunch of raw organic broccoli
1 small bunch of raw organic cauliflower
1 stalk of organic celery
8 pcs of raw organic carrots
1 tsp organic yellow deli mustard
1 tsp Frontier organic veggie pepper
1 tsp Frontier organic garlic powder
1 tsp Frontier organic parsley
1 small organic onion, finely chopped
1 package of Frontier Organic Creamy Dill Dip


Cook pasta according to the instructions.
While pasta is cooking start to chop all the vegetables to the size you prefer. I prefer to chop them as small as I can. Once all the vegetables are chopped mix in the cooked pasta. After making sure all veggies and pasta are well mixed put 1/4 of the package of the Frontier Creamy Dill Dip , garlic powder, veggie pepper, & parsley and mix again thoroughly. After all ingredients are mixed then put mustard and mayo on the pasta and mix again. Taste test to make sure you don’t need to add more spices mayo or mustard. After all additions are finished I usually put the salad in a tupperware bowl with a lid and shake up the salad until I think its perfect. Then I put the salad in the fridge to cool. After about 30 minutes you can remove and serve.
Some other ideas to change up your macaroni salad are maybe adding hard boiled eggs, peppers, olives, cheese, peas, pickles, hot cherry peppers, or jalapenos. Maybe experiment with different pastas like ravioli or tortellini and add grilled chicken, tuna, turkey pepperoni, sliced turkey, tofu or maybe salmon. You have a never ending variety of items to change up your summer salads. Tell me what your favorite ingredients are! - natural and organic herbs

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